BTW-TVA BE Ondernemingsnummer RPR Hasselt

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1 1. PRODUCT IDENTIFICATION Article number(s) Producer Brand name(s) Commercial product name Legal product name Additional product description SIOF Olive verte confite Dénoyautée Olive verte confite Dénoyautée Article number(s) customer Declared weight or volume 4250 in ml with e / without e Product in liquid medium Yes X / Drained Net weight 2000 g Sale by variable weight Yes / No By piece - Number : Alcohol content - Volume % = 0 EAN-code(s) Intrastat-code 2. IDENTITY OF THE PRODUCER / PACKAGER / SUPPLIER 2.1 PRODUCTION & PACKAGING MANUFACTURING ADDRESS Number of production and packaging plants (section 2.1. to be copied in case of several plants) Name Address Tel. & Fax Approval number or Registration number (when applicable) Yes / No Certificat Type(s) of certificate(s) BRC and/or IFS, Control body FSSC Valid until (date) Société Industrielle Oleicole de Fés «SIOF» Rue ibn el bannae QI sidi brahim Fès Non 2068 PACKAGING ADDRESS, when different from manufacturing address

2 3. PRODUCT DETAILS 3.1 PRODUCT COMPOSITION RAW MATERIAL / INGREDIENT / ADDITIVE ("E"-NUMBER) COMPONENT PRODUCTS OF COMPOUND INGREDIENTS (WHEN RELEVANT) COUNTRY / PLACE OF ORIGIN % IN THE PRESCRIPTIONS FOR PRODUCTION Olive Maroc 62 Eau Maroc 32,5 Sel Maroc 4 Acide citrique Chine 1,5 % IN FINAL END PRODUCT (if different from % in production) REMARKS (indication of reconstruction, carry over additives, processing aids, ) NUMBER OF ANNEXES

3 3.2 LIST OF INGREDIENTS IN ALL LANGUAGES OF THE LABEL (declaration according to Regulation 1169/2011) Olive verte, eau, sel, acide citrique 3.3 ADDITIONAL REMARKS ON-PACK YES / NO? "packaged in a protective atmosphere" "with sweetener(s)"; mention accompanying legal sales name "with sugar(s) and sweetener(s)"; mention accompanying legal sales name "contains a source of phenylalanine" "excessive consumption may produce laxative effects" 3.4 OTHER LEGAL MANDATORY MARKING ON PACK (for example % cacao, % alcohol,...) 3.5 GMO AND INGREDIENTS DERIVED FROM GMO(according to directives (EC) n s 1829/2003 & 1830/2003) THE PRODUCER GUARANTEES THAT THE PRODUCT CONTAINS NO INGREDIENTS THAT ARE SUBJECT TO MANDATORY LABELING BY DIRECTIVE (EC) N 1830/2003 YES / NO? Oui IN CASE OF NO, THE CONCERNED GMO OR GMO INGREDIENTS ARE DERIVED FROM GMO 4. LIST of ALLERGENS and FOOD INTOLERANCES 4.1 INGREDIENTS AND THEIR DERIVATIVES THAT MUST BE LABELLED (according to Regulation 1169/2011) Ingredients concerned, including the derivatives of those ingredients Cereals containing gluten 2 Crustaceans Present as ingredient YES / NO When present : state the concerned ingredient(s) out of the list of ingredients (3.2) here Present as a result of potential but not intended crosscontamination YES / NO / N.A. 1 1 N.A. = Not Available 2 wheat, rye, barley, oats, spelt and kamut

4 Eggs Fish Peanuts Soyabeans Milk, incl. lactose Nuts 3 Ingredients concerned, including the derivatives of those ingredients Present as ingredient YES / NO When present : state the concerned ingredient(s) out of the list of ingredients (3.2) here Present as a result of potential but not intended crosscontamination YES / NO / N.A. 4 Celery Mustard Sesame seeds Sulphur dioxide and sulphites (E220 to E227), more than 10mg/kg or 10mg/litre expressed as SO 2 Lupin Molluscs 4.2 OTHER INGREDIENTS AND THEIR DERIVATIVES Ingredients concerned, including the derivatives of those ingredients Present as ingredient YES / NO When present : state the concerning ingredient(s) out of the list of ingredients (3.1) here Present as a result of potential but not intended crosscontamination YES/ NO / N.A. Beef Pork Chicken Corn Cocoa Yeast (Dried) Legume Cinnamon Vanillin Coriander Parsley Family (Umbelliferae) 5 Additional glutamates (E620 until E625) 3 almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts 4 N.A. = Not Available 5 such as : aniseed, dill, carraway, carvel, coriander, lovage, myrrh, cumin, parsley, celery, fennel, carrots, etc

5 Additional guanylates & inosinates (E626 until 633) Benzoates and p-hyroxy-benzoates (210 until E219) Azo-dye (E102, E110, E122, E123, E124, 128, 129, 151, 154, 155) Tartrazine (E102) Aspartame (E951) Cyclamates (E952) Saccharine & salts (E954) Gallatins (E310 until E312) BHA or BHT (E320 and E321) Fructose Saccharose 5. INGREDIENTS SUBJECTED TO IRRADITION The producer guarantees that the product does not contain ingredient(s) that were subjected to irradiation If NO, involved irradiated ingredient(s) YES / NO? yes 6. NUTRITIONAL VALUE(according to Regulation 1169/2011) PER 100 g or ml,as declared g or ml PER PORTION (OPTIONAL) Portion size 15 in g or ml 6.1NUTRITIONAL VALUES unit average per 100 g/ml Product as sold / average per portion(optional) Drained product by analysis (A) or calculation (B)) Energy values in kcal 142 A / B in kj 584 A / B Fats in gram 14,2 A / B of which saturated g 2,3 A / B of which mono-unsaturated(optional) g A / B of which poly- unsaturated(optional) g A / B of which trans g A / B of which Ω-3 fatty acids(optional) g A / B of which Ω-6fatty acids(optional) g A / B of which cholesterol(optional) mg A / B Carbohydrates : in gram <0,5 A / B of which sugars g <0,5 A / B of which starch(optional) g A / B of which polyols(optional) g A / B

6 Dietary fibre in gram 3,5 A / B Proteins in gram 1,3 A / B Salt (= Na x 2.5) in gram 1,83 A / B 6.2 VITAMINS RI according Product as sold / Drained product to Regulation average per by analysis (A) VITAMINS (OPTIONAL, UNLESS THESE average per ARE SUBJECT TO A CLAIM) 1169/2011 % RI portion(opt % RI or calculation 100 g/ml ional) (B) Vitamin A (retinol) (µg) 800 µg A / B Vitamin D (calcipherol) (µg) 5 µg A / B Vitamin E (copherol) (mg) 12 mg A / B Vitamin K (fytomenadione) (µg) 75 µg A / B Vitamin C (ascorbic acid) (mg) 80 mg A / B Vitamin B1 (thiamine) (mg) 1,1 mg A / B Vitamin B2 (riboflavin) (mg) 1,4 mg A / B Vitamin B3 (niacin) (mg) 16 mg A / B Vitamin B5 (pantothenic acid) (mg) 6 mg A / B Vitamin B6 (pyridoxine) (mg) 1,4 mg A / B Vitamin B12 (cyanocobalamine) (µg) 2,5µg A / B Vitamin H (biotin) (mg) 50 mg A / B Vitamin M (folic acid) (µg) 200 µg A / B 6.3 MINERALS(OPTIONAL, UNLESS THESE ARE SUBJECT TO A CLAIM) Calcium (mg) 800 mg A / B Phosphorus (mg) 700 mg A / B Iron (mg) 14 mg A / B Magnesium (mg) 375 mg A / B Zinc (mg) 10 mg A / B Iodine (µg) 150 µg A / B 6.4 PRODUCTS SUBJECT TO NOTIFICATION OF ADDITION OF A NUTRIENT (Directive 2002/46/EC) NOTIFICATION NUMBER 7. PARTICULAR STORAGE CONDITIONS 7.1 SHELF LIFE UNITS MINIMUM OPTIMAL MAXIMUM Shelf life after production (packaging) Days Shelf life after delivery days

7 7.1 SHELF LIFE UNITS MINIMUM OPTIMAL MAXIMUM Temperature at arrival C Ambient Ambient Storage temperature C Ambient Ambient Relative humidity level during storage Composition of the protective atmosphere % RH Gasses and their proportion Shelf life after opening days 1 3 Storage conditions after opening 7.2 POSITIVE RELEASE yes / no If YES, criteria? Do you make stability test yes / If YES, criteria? 7.3 INDICATION OF THE SHELF LIFE Indication of expiry date as ph, état de la boîte or Dans un réfregirateur date of minimum storage life = best before (until end of ) maximum date of consumption = use by Indication of expiry date by day / month / year Example : DLUO : 25/08/2017 Indication of expiry date each portion / X the sales unit / the (group) package Manner of indication X inkjet label laser other Keeping of reference samples yes / no Sampling frequency 7.4 INDICATION OF THE BATCH NUMBER Indication of batch by date of shelf life (minimum day & month) X other Example : Indication of batch on each portion / X the sales unit / the (group) package Manner of indication X inkjet label laser other SY 32 l 22/25 SY : code société 32 : numéro de la journée de fabrication L : code de l année de fabrication 22/25 : calibre de l olive

8 8. PRODUCT CHARACTERISATION 8.1 ORGANOLEPTIC FEATURES (when applicable after preparation (see point 9)) Look Taste Smell Texture Colour Other potential features Evolution during shelf life Unité d olive ovale Olive neutre peu salé Neutre Ferme verte 8.2 PHYSICAL FEATURES MEASUREMENTS (such as length, thickness, diameter, calibre, number of pieces, weight per piece, texture size, distribution, ) 8.3 PHYSICO-CHEMICAL FEATURES AT DELIVERY (state only the relevant parameters) PARAMETER MINIMUM TYPICAL VALUE MAXIMUM Such as (complete & delete) Water activity (a w-value) ph-value 3,6 4 4,3 ph mètre Salinité 2 be 2,5 Be 4,5 Be aéromètre METHOD OF CONTROL 8.4 MICRO-BIOLOGICAL FEATURES (state only the relevant micro-organisms) MICRO-ORGANISM EX FACTORY TYPICAL VALUE MAX. OR MIN. VALUE END OF SHELF LIFE TYPICAL VALUE MAX. OR MIN. VALUE Such as (complete & delete) Aerobic mesophil germ Lactic acid bacterium Enterobacteriaceae Coliforms <10ufc / g ISO 4832 Fecal coliforms Staphylococcus aureus METHOD OF REFERENCE

9 MICRO-ORGANISM EX FACTORY TYPICAL VALUE MAX. OR MIN. VALUE END OF SHELF LIFE TYPICAL VALUE MAX. OR MIN. VALUE Fecal streptococs Salmonellae spp. 0ufc / 25g ISO 6579 Listeria monocytogenes Sulphite-reducing anërobes <10ufc / g ISO Yeasts Mould <100ufc / g ISO 7954 Other micro-organisms? Test de stabilité et stérilité Stable et stérile METHOD OF REFERENCE Etuvage à 37 C 55 C pendant 10 jours 9. INSTRUCTIONS FOR USE / COOKING 10. PACKAGING INFORMATIONS 10.1 PRIMARY PACKAGING Composition Materials Materials Description Weight (g) 2 digits after decimal point Length Width Height Diameter Glass Jar Plastic Cup Lid Paper Label Board Metal Tin 5/ Aluminium Volume (cm3) 10.2 SECONDARY PACKAGING Composition Materials Board Label Plastic Box/Cage Materials Description Barquette en carton enrobée Weight (g) 2 digits after decimal point Length Width Height Diameter Volume (cm3)

10 par un film en plastique Number of primary packaging in a secondary packaging: LOGISTIC INFORMATIONS EURO PALLET oui CHEP PALLET Numberlayers per pallet 7 ou 6 Number of packages per layer 10 ou 11 Pallet Weight incl. goods (kg) 920 Height pallet incl. goods 1620

11 12. MANDATORYANNEXES&UPDATES 1. A copy of up to date certificates 2. Your own technical product specification. 3. A copy of flow diagram with CCP s 4. A copy of document explaining traceability 5. Declaration(s) of compliance with respect to food contact materials 3. A picture of the packed product.